White Labs Yeast Ale Info

January 5, 2012

General posting

What is one of the most influential pieces of a recipe for beer?  If you’re thinking yeast you are correct.   Here is a quick reference for the white labs ale yeast and what they can bring to your beer.

Now you know what the attenuation is as well as the flocculation.  This should make a bit more sense.

Also all of this can be found on white labs website.

ALE YEAST

WLP001 California Ale Yeast 

This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. 
Attenuation:
 73-80%
Flocculation: Medium
Optimum Fermentation Temperature68-73°F
(20-23°C)
Alcohol Tolerance: High

WLP002 English Ale Yeast 
A classic ESB strain from one of England’s largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.
Attenuation: 63-70%
Flocculation: Very High
Optimum Fermentation Temperature65-68°F
(18-20°C)
Alcohol Tolerance:  Medium

WLP004 Irish Ale Yeast 
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.
Attenuation: 69-74%
Flocculation: Medium to High
Optimum Fermentation Temperature65-68°F
(18-20°C)
Alcohol Tolerance:  Medium-High

WLP005 British Ale Yeast 
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Attenuation: 67-74%
Flocculation: High
Optimum Fermentation Temperature65-70°F
(18-21°C)
Alcohol Tolerance: Medium

WLP006 Bedford British
Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale.
Attenuation: 72-80%
Flocculation: High
Optimum Fermentation Temperature65-70°F
(18-21°C)
Alcohol Tolerance:  Medium

WLP007 Dry English Ale Yeast
Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.
Attenuation: 70-80%
Flocculation: Medium to High
Optimum Fermentation Temperature65-70°F
(18-21°C)
Alcohol Tolerance: Medium-High

WLP008 East Coast Ale Yeast
Our “Brewer Patriot” strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, slightly less flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales.
Attenuation: 70-75%
Flocculation: Medium to Low
Optimum Fermentation Temperature68-73°F
(20-23°C)
Alcohol Tolerance: Medium

WLP009 Australian Ale Yeast
Produces a clean, malty beer. Pleasant ester character, can be described as “bready.” Can ferment successfully, and clean, at higher temperatures. This yeast combines good flocculation with good attenuation.
Attenuation: 70-75%
Flocculation: High
Optimum Fermentation Temperature65-70°F
(18-21°C)
Alcohol Tolerance: Medium

WLP011 European Ale Yeast
Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.
Attenuation: 65-70%
Flocculation: Medium
Optimum Fermentation Temperature65-70°F
(18-21°C)

WLP013 London Ale Yeast
Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.
Attenuation: 67-75%
Flocculation: Medium
Optimum Fermentation Temperature66-71°F
(19-22°C)
Alcohol Tolerance: Medium

WLP022 Essex Ale Yeast
Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character.   Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.Attenuation: 71-76%
Flocculation: Medium to High
Optimum Fermentation Temperature66-70°F
(19-21°C)
Alcohol Tolerance: Medium

WLP023 Burton Ale Yeast
From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA’s, bitters, and pales. Excellent in porters and stouts.
Attenuation: 69-75%
Flocculation: Medium
Optimum Fermentation Temperature68-73°F
(20-23°C)
Alcohol Tolerance: Medium

WLP028 Edinburgh Scottish Ale Yeast
Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.
Attenuation: 70-75%
Flocculation: Medium
Optimum Fermentation Temperature65-70°F
(18-21°C)
Does not ferment well less than 62°F (17°C)
Alcohol Tolerance: Medium-High

WLP029 German Ale/ Kölsch Yeast
From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale.
Attenuation: 72-78%
Flocculation: Medium
Optimum Fermentation Temperature65-69°F
(18-21°C)
Does not ferment well less than 62°F(17°C), unless during active fermentation.
Alcohol Tolerance: Medium

WLP036 Dusseldorf Alt Yeast
Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does.
Attenuation: 65-72%
Flocculation: Medium
Optimum Fermentation Temperature65-69°F
(18-21°C)
Alcohol Tolerance: Medium

WLP037 Yorkshire Square Ale Yeast
This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.
Attenuation: 68-72%
Flocculation: High
Optimum Fermentation Temperature65-69°F
(18-21°C) 
Alcohol Tolerance: Medium-High

WLP038 Manchester Ale Yeast
Top-fermenting strain that is traditionally good for top-cropping. Moderately flocculent with a clean, dry finish. Low ester profile, producing a highly balanced English-style beer.
Attenuation: 70-74%
Flocculation: Medium-High
Optimum Fermentation Temperature65-70°F
(18-21°C)
Alcohol Tolerance: Medium-High

WLP039 Nottingham Ale Yeast
British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts.
Attenuation: 73-82%
Flocculation: Medium to High
Optimum Fermentation Temperature66-70°F
(19-21°C)
Alcohol Tolerance: Medium

WLP041 Pacific Ale Yeast
A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts.
Attenuation: 65-70%
Flocculation: High
Optimum Fermentation Temperature65-68°F
(18-20°C)
Alcohol Tolerance: Medium

WLP051 California Ale V Yeast
From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.
Attenuation: 70-75%
Flocculation: Medium to High
Optimum Fermentation Temperature66-70°F
(19-21°C)
Alcohol Tolerance: Medium-High

WLP060 American Ale Yeast Blend
Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same ‘clean/neutral’ flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation.
Attenuation: 72-80%
Flocculation: Medium
Optimum Fermentation Temperature68-72°F
(20-22°C)
Alcohol Tolerance: Medium High

WLP080 Cream Ale Yeast Blend
This is a blend of ale and lager yeast strains.  The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast.
Attenuation: 75-80%
Flocculation: Medium
Optimum Fermentation Temperature65-70°F
(18-21°C)
Alcohol Tolerance: Medium High

WLP090 San Diego Super Yeast 
A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster.
Optimal Fermentation Temperature: 65-68F
Attenuation: 76-83% +
Flocculation: Medium-High
Alcohol Tolerance: High

WLP099 Super High Gravity Ale Yeast
Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities.
Attenuation: >80%
Flocculation: Medium
Optimum Fermentation Temperature65-69°F
(18-21°C)
Alcohol Tolerance: Very High

SPECIALTY/BELGIAN YEAST

WLP300 Hefeweizen Ale Yeast
This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.
Attenuation: 72-76%
Flocculation: Low
Optimum Fermentation Temperature68-72°F
(20-22°C)
Alcohol Tolerance: Medium

WLP320 American Hefeweizen Ale Yeast
This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.
Attenuation: 70-75%
Flocculation: Low
Optimum Fermentation Temperature65-69°F
(18-21°C)
Alcohol Tolerance: Medium

WLP351 Bavarian Weizen Yeast
Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: “This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves.”
Attenuation: 73-77%
Flocculation: Low
Optimum Fermentation Temperature66-70°F
(19-21°C)
Alcohol Tolerance: Medium

WLP380 Hefeweizen IV Ale Yeast 
Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.
Attenuation: 73-80%
Flocculation: Low
Optimum Fermentation Temperature66-70°F
(19-21°C)
Alcohol Tolerance: Medium

WLP400 Belgian Wit Ale Yeast
Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
Attenuation: 74-78%
Flocculation: Low to Medium
Optimum Fermentation Temperature67-74°F
(19-23°C)
Alcohol Tolerance: Medium

WLP410 Belgian Wit II Ale Yeast
Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.
Attenuation: 70-75%
Flocculation: Low to Medium
Optimum Fermentation Temperature67-74°F
(19-23°C)
Alcohol Tolerance: Medium

WLP500 Trappist Ale Yeast
From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Attenuation: 75-80%
Flocculation: Medium to low
Optimum Fermentation Temperature65-72°F
(18-22°C)
Lower temperatures (under 65°F(18°C) will result in less fruity and more earthy beers.
Alcohol Tolerance: High

WLP510 Belgian Bastogne Ale Yeast
A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More ‘clean’ fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Attenuation: 74-80%
Flocculation: Medium
Optimum Fermentation Temperature66-72°F
(19-22°C)
Alcohol Tolerance: High

WLP515 Antwerp Ale Yeast
Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile.
Attenuation: 73-80%
Flocculation: Medium
Optimum Fermentation Temperature67-70°F
(19-21°C)
Alcohol Tolerance: Medium

WLP530 Abbey Ale Yeast
Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Attenuation: 75-80%
Flocculation: Medium to high
Optimum Fermentation Temperature66-72°F
(19-22°C)
Alcohol Tolerance: High

WLP540 Abbey IV Ale Yeast
An authentic Trappist style yeast. Use for Belgian style ales, dubbels, trippels, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).
Attenuation: 74-82%
Flocculation: Medium
Optimum Fermentation Temperature66-72°F
(19-22°C)
Alcohol Tolerance: High

WLP545 Belgian Strong Ale Yeast
From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers.
Attenuation: 78-85%
Flocculation: Medium
Optimum Fermentation Temperature66-72°F
(19-22°C) 
Alcohol Tolerance: High

WLP550 Belgian Ale Yeast
Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.
Attenuation: 78-85%
Flocculation: Medium
Optimum Fermentation Temperature68-78°F
(20-26°C)
Alcohol Tolerance: Medium-High

WLP565 Belgian Saison I Yeast
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity Saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.
Attenuation: 65-75%
Flocculation: Medium
Optimum Fermentation Temperature68-75°F
(20-24°C)
Alcohol Tolerance: Medium

WLP566 Belgian Saison II Yeast
Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565.
Attenuation: 78-85%
Flocculation: Medium
Optimum Fermentation Temperature68-78°F
(20-26°C)
Alcohol Tolerance: Medium

WLP568 Belgian Style Saison Ale Yeast Blend
This blend melds Belgian style ale and Saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.
Attenuation: 70-80%
Flocculation: Medium
Optimum Fermentation Temperature70-80°F
(21-27°C)
Alcohol Tolerance: Medium

WLP570 Belgian Golden Ale Yeast
From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation.
Attenuation: 73-78%
Flocculation: Low
Optimum Fermentation Temperature68-75°F
(20-24°C)
Alcohol Tolerance: High

WLP575 Belgian Style Ale Yeast Blend
A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as ‘Belgian type’.
Attenuation: 74-80%
Flocculation: Medium
Optimum Fermentation Temperature68-75°F
(20-24°C)
Alcohol Tolerance: Medium-High

 

 

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